• 한국식품영양학회지
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• 제36권5호
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• pp.387-394
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• 2023

With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

• 한국식품조리과학회지
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• 제16권2호
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• 한국식품조리과학회지
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• 제24권5호
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• pp.665-671
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• 2008

본 논문에서는 상품성이 없는 갈변된 표고버섯을 paste형태로 만들어 첨가량을 달리하여 생국수를 제조하고 조리 전과 후의 국수의 품질 특성을 살펴보았다. 표고버섯 paste 첨가에 따라 조리 후 국수의 무게, 부피 및 수분 보유력이 증가하였으며 ��은 국물의 탁도는 감소하여 조리 후에도 면발이 쉽게 풀어지지 않음을 알 수 있었다. 또한, 생국수와 조리국수 모두 표고버섯 paste 첨가량이 증가할수록 경도와 검성은 감소하고 탄력성은 증가하여 제면 특성이 좋아지는 것으로 나타났다. 관능검사 결과, 국수의 색상에 대한 기호도와 관계없이 향, 맛, 부드러운 정도, 씹힘성 및 전반적인 기호도가 표고버섯 paste 첨가에 의해 증가하였다. 따라서 밀가루에 표고버섯 paste를 첨가함으로써 국수의 품질과 기호성이 향상되는 것으로 보이며, 특히 20%와 30% 첨가 시 가장 좋은 품질 특성을 나타내었다.

• Journal of Nutrition and Health
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• 제49권5호
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• pp.395-399
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• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.221-227
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• 2002

민들레 잎분말 첨가에 따른 기능성 식빵의 품질특성을 분석하기 위하여 반죽수율, 반죽의 미세구조, 빵부피 및 비부피, 식빵 단면의 air cell 분포상태, 제빵수율, 기계적 및 관능적 품질특성을 분석하였다. 그 결과, 민들레의 잎분말 첨가는 글루텐 형성이나 효모의 발효 등에 크게 영향을 미치지 않아 빵 용적의 부피감소를 초래하지 않고 비교적 고른air cell을 형성하여 제빵적성이 우수한 것으로 판단된다. 특히 관능적 품질특성에서 전체적인 기호도면에 부합되는 기능성 식빵을 제조한다면 민들레 잎분말을 0.5% 첨가한 제품을 상용식품으로 개발하는 것이 적당할 것으로 생각된다.

• 한국식품조리과학회지
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• 제31권5호
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• pp.642-651
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• 2015

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

• 동아시아식생활학회지
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• 제26권1호
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• pp.63-72
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• 2016

Asparagus (Asparagus officinalis L.) is a vegetable that has been reported to have a variety of pharmacological effects such as antioxidant and antitumor effects. In order to examine the quality characteristics and antioxidant characteristics of asparagus, asparagus Sulgidduck was prepared with different ratios of freeze-dried asparagus powder (0%, 0.5%, 1%, 2%, 3%, and 4%, w/w). As asparagus powder content in Sulgidducks increased, moisture contents of Sulgidducks decreased significantly. The pH of Sulgidducks decreased with higher amounts of added asparagus powder. Furthermore, the pH of Sulgidduck containing 4% asparagus powder showed the lowest value of 5.98. As asparagus powder content of Sulgidducks increased, L-value (lightness) decreased while a-value (redness) and b-value (yellowness) increased. In texture analysis, hardness and chewiness of Sulgidducks with freeze-dried asparagus powder increased with higher asparagus powder. The cohesiveness of Sulgidducks containing 4% asparagus powder showed the lowest value of 65.72%. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with higher levels of asparagus powder content in Sulgidducks. In the sensory evaluation using a 7-point test, Sulgidduck containing 2% asparagus powder showed the highest sensory preference scores. Therefore, the results of this study suggest addition of 2% asparagus powder is the most appropriate ratio for making Sulgidduck with optimal quality characteristics.

• 한국식품조리과학회지
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• 제24권6호
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• pp.856-860
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• 2008

We prepared Tofu-sulgi by adding tofu and then analyzed the final product in terms of its nutritional quality, rheological characteristics and sensory tests. While the calorie quantity of Sulgi with Tofu was relatively low compared to that of Baeksulgi, it contained the dietary fiber, calcium and iron that were not present in Baeksulgi. Since Baeksulgi holds a large amount of carbohydrates, it shows a higher weight due to its dense fiber. On the other hand, Sulgi with Tofu showed a relatively low level of tofu protein despite the increased amount of tofu protein. This demonstrated the soft characteristics of Sulgi with Tofu. Also, the results of the sensory test showed that Sulgi with Tofu exhibited a higher preference than Baeksulgi in terms of its taste, flavor and fiber content. The preparation method of Sulgi with Tofu in this study used the natural grinding of tofu without removing the moisture. Also the use of both non-glutinous and glutinous rice flour that can be obtained easily in the public market, are convenient due to their characteristics of easy storage and no property change. Therefore, the preparation method of Sulgi with Tofu is quite convenient as compared to that of traditional Dduk (Korean rice cake) including Baeksulgi. From the perspectives of nutritional content, rheological characteristics and taste preference, Sulgi with Tofu fared better than Baeksulgi. Considering the overall quality characteristics of Sulgi with Tofu, we believe that the addition of tofu could contribute positively toward the quality characteristics of Sulgi.

• 한국축산식품학회지
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• 제36권1호
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• 한국축산식품학회지
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• 제29권1호
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• pp.40-46
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• 2009

본 연구의 목적은 전단력 값 구간에 따라 브랜드 한우고기의 관능특성을 분석하여 전단력과 관능평가간의 상관관계를 구명하고자 13개 브랜드 한우고기 판매점에서 3개등급(육질 $1^{++}$, $1^+$, 1등급)과 8개 소분할 부위별로 구입한 한우고기의 전단력과 관능평가를 실시하였다. 전단력 값 구간은 3.46 kg 이하, 3.46-4.09 kg, 4.09-4.72 kg, 4.72 kg 이상으로 나누어 관능평가 결과를 분석하였다. 전단력 값 3.46 kg 이하 구간의 소분할 부위가 관능평가(연도, 향미, 다즙성, 전체기호도)에서 가장 높게 평가된 반면에 전단력 값 4.72 kg 이상 구간의 소분할 부위가 가장 낮게 평가되었다(p<0.05). 전단력 값과 관능평가 연도의 상관계수는 -0.67이었고, 풍미는 -0.53, 다즙성은 -0.49, 전체기호도는 -0.57이었다. 이상의 결과를 종합하면, 전단력 값 구간에 따라 브랜드 한우고기의 관능평가 점수에 유의적인 차이가 있었으므로 이러한 특성을 활용하여 쇠고기 연도의 기준을 마련할 수 있을 것으로 사료된다.